Henna and hors d’oeuvres

We had our first Henna and hors d’oeuvres evening at Indian Culinary Center this past Friday. It was a huge success.

The premise of the evening was to come to ICC and spend a couple of hours preparing hors d’oeuvres that were essentially finger foods; then move into the dining room and enjoy the fruits of your labor and have henna applied.

We made Spinach and Potato Pakoras, Masala popcorn, Seekh Kebab, Bhel Puri and Chicken Tikka. It was all delicious and the students did a great job preparing everything.

The henna lady was a hit – some people got henna on the hands; others on their upper arm and one got a beautiful necklace painted on her neck; while one got it on her back. It all looked so beautiful.

We all ate, drank wine and waited for the henna to dry. The trick is not use soap on the henna for a day if you can help it and the color continues to develop overnight. I learned from one of the students that it is the heat of one’s body that determines how dark the henna will come out. I had always heard from my aunts and grandmother that the darker your henna is – the more your mother in law loves you. My henna is usually pretty dark – so I am secure about my relationship with my future mother in law. Can’t wait to meet her, and most of all her son.

The success of this wonderful evening compels me to plan this evening every month. The next one will be on April 3rd from 6 to 10 PM. I hope to see you there.


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